NZ OZ SENSORY SYMPOSIUM 2014
The 8th annual Australia and New Zealand Sensory and Consumer Science Symposium will be held in Melbourne, Australia on the 13th and 14th February 2014
With international guest speaker Dr. Herb Meiselman who will present a full day workshop entitled Emotions in Product Development.
This symposium is designed to appeal to sensory and consumer professionals who are looking for new ideas and knowledge to use in their research or work environment and would like opportunities to discuss current sensory issues with others working in the field.
For more information and to register go HERE
AIFST CAREER PLANNING TOOLS - NZIFST MEMBERS ONLY
NZIFST is pleased to provide this set of Career Planning Tools, orginally developed by the AIFST, to be used by members to assist them as they navigate their career in the food industry. The CPT package summarises the stages of career planning, offers a number of tools to help individuals evaluate their progress and plan future actions at each stage. It also provides a comprehensive list of career options, categorised both by type of work environment and by job description.
NZIFST MEMBERS ONLY - PASSWORD REQUIRED.
NZIFST CRASH COURSES
More coming soon
2013 NZIFST AWARDS WINNERS
J C ANDREWS AWARD
JC Andrews Award 2013: Torben Sorensen
(L to R): Amber Davies (on behalf of Ross Davies), Keith Johnston, Margot Skinner, President Cathy McArdle, David Illingworth, Alan Baldwin, John Birch
Excellence in INNOVATION
(Sponsored by MPI)
(L to R): Kerry Johnson (Soulo), Andre Roberts, on behalf of Chloe Pizzato (Fonterra Brands), WINNER: Megan Howard (JH Whittaker & Sons), Carol Barnao (MPI)
Excellence in ECO-EFFICIENCY
(Sponsored by Ecolab)
Derrick Lauchlan (Aurecon) & Robin Piggott (Dominion Salt), WINNER: Andre Kruger & Natasha Furze (FBNZ Te Roto), David Lowry (Ecolab)
Excellence in LEADERSHIP
(Sponsored by Jasol New Zealand)
Graham Green & Jack Vollebregt (Greenlea Premier Meats), WINNER: Juli Mercer (Hansells), Andre Wojtowicz (Jasol)
Excellence in SERVICE or SUPPLY
Sponsored by NZIFST
(L to R): David Anstice (ATEED), WINNER: Jenny Dee on behalf of the NZIFST/CREST Student Product Development Challenge Team, President Cathy McArdle, Bob Olayo (FF Instrumentation)
NZIFST, the New Zealand Institute of Food Science and Technology, is the professional link uniting people in the food industry who apply science and technology to the processing and distribution of foods.
The Institute is committed to the promotion and advancement of Food Science and Technology, one of New Zealands most important industries and professions. Through regular Branch meetings, a fortnightly email newsletter, technical seminars and workshops, and an annual conference, a high level of member contact and participation is maintained.
At every opportunity, our members are invited to share their knowledge, experience and ideas and discuss industry developments, issues and concerns.
More about NZIFST.
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|JOIN NZIFST NOW!
If you work in food, click here to find out how to become a member of New Zealand's largest, most active group of food professionals.
Benefits of NZIFST membership include the following:
Our new CRASH COURSE series will include Product Recall, Allergens, Sensory, IP, HACCP, Labelling, Pricing, Competitor Research, and, and ...
CAREERS & EDUCATION
Information for students, teachers and members about careers in food science, technology and engineering, nutrition, marketing and more.
BRANCH NEWS & EVENTS
Keep up to date with NZIFST activities in your area, both professional and social.
FOOD NEW ZEALAND
The official journal of NZIFST - NZ's authority on food technology, research and manufacturing. NZIFST Members now have access to Food New Zealand back-issues from the past five years for download (Members area password required).
For more regular news updates, subscribe to NIBBLES, our fortnightly email alert.